Southwestern Corn Stuffing

Dianne Towalski shares one of her family’s best-loved holiday recipes — Southwestern Corn Stuffing. She got the recipe from her mother, Vicky Willams, who has been making it since Dianne was a teenager.

It’s definitely at the top of her husband Joe’s favorites this time of year. “It’s the one extra thing I look forward to every Thanksgiving — outside of the turkey — because we don’t make it at any other time,” he said. “I love stuffing and I love spicy food. This version has a little kick but it’s not ‘mouth-on-fire’ hot. The corn part of it is unique, too. The combination is really delicious.” CJK

Southwestern Corn Stuffing

(Dianne Towalski)

6 cups prepared cornbread, crumbled

1 can (14.75 oz.) cream style corn

1 can (4 oz.) diced green chilies, drained

3/4 cup shredded Cojack cheese

1/2 cup finely chopped onion

1/2 cup chopped red bell peppers

1 tbsp. cilantro, snipped

1 egg, beaten

Preheat oven to 350°F. Spray 13x9x2-inch baking pan with no-stick spray.

Place crumbled cornbread in baking pan and bake at 350°F for 30 minutes or until toasted. Stir every 10 minutes while toasting. Remove from oven and cool.

Reset oven temperature to 325°F.

In large bowl combine corn, drained chilies, cheese, onion, red pepper, cilantro and egg. Mix well. Add the toasted cornbread; toss to mix.

Place the mixture in ungreased 2-quart casserole and bake, covered, at 325°F for 45 to 60 minutes.

Yield: 8 servings

A note from Dianne: The cornbread can be baked a day or two ahead of time. My mom always makes it from scratch but I buy a cornbread mix.

The mixture could be used to stuff an 8-10 pound turkey instead of baking it in a casserole. However, there are a number of vegetarians in our family so we prefer to keep it separate from the turkey. The traditional-style of dressing is always on the Thanksgiving menu, as well, and that is sometimes baked inside the turkey for those who prefer it prepared that way.

A note from Carol: Dianne, The Visitor’s graphic designer, is no stranger to FFF — you might remember her family’s recipe for delectable chocolate covered cherries posted last February. Joe is the editor of The Visitor and The Catholic Spirit, official newspapers for the Diocese of St. Cloud and the Archdiocese of St. Paul and Minneapolis. It’s truly a joy for me to work with both of them — they are wonderful people!